Authentic Beef Birria
This is an authentic Beef Birria recipe for the most delicious birria you will ever have! The meat is slow-cooked in a fragrant broth made with a variety of herbs and spices like chili peppers, oregano, and cumin, which infuse it with a rich and savory flavor.
- Prep time
- 30 min
- Cook time
- 2 hr 30 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5 ½ lbs boneless chuck roast
- 1 lb beef ribs
- 12 cups water
- 10 chiles guajillos
- 2 Chile pasilla
- 5 to 6 chiles de arbol (For a more spicy sauce, do not remove the seeds)
- 1 Tablespoon olive oil
- 1 large white or yellow onion (peeled and quarter)
- 8 roma tomatoes (cut into quarters)
- 9 garlic cloves (peeled )
- ½ teaspoon dried thyme
- ½ teaspoon ground cumin
- ½ teaspoon Mexican oregano
- ½ teaspoon coriander seeds or dried
- ½ teaspoon cloves
- ¼ teaspoon ground ginger
- 1 ½ Tablespoon whole pepper corns
- 1 Tablespoon allspice
- 1 small cinnamon stick
- 1 to 2 Tablespoon kosher or sea salt to taste. If using table salt, start with half a teaspoon.
- 2 Tablespoon apple cider vinegar
- 3 bay leaves
Instructions
- 1
Prep the meat: cut in large chunks and season with a little salt. Set aside.
- 2
In a large stock pot, set to boil 12 cups of water (3 liters). (This is where we'll cook the meat).
- 3
Make the adobo
- 4
Remove the stems and seeds from the chiles. Rinse under water to remove any dust. In a small pot, add the chiles and enough water to cover. Boil for 5 minutes. Turn off the heat and let them rest in the water to hydrate.
- 5
In a medium pot, add 1 tablespoon oil and heat over medium high heat. Add the onion and saute for 1 minute. Then add the tomato. Saute for a few minutes 3 until the tomato starts soften.
- 6
Add the garlic and the spices. Mix to integrate all ingredients. Cook on low heat for about 3 minutes. Keep stirring to make sure it doesn't burn.
- 7
To a blender, add the chiles (no water) and the cooked veggies with all of its juices. Puree in two batches to make sure it blends well. See note #1.
- 8
Add all of the adobo in the boiling water and the meat. Add the vinegar and bay leaves.
- 9
Cook on medium heat for 2.5 to 3 hours. (Note, when everything comes to a boil, taste for salt and add more if needed). Keep covered so the liquid does not evaporate.
- 10
Once it's cooked, shred the beef in a bowl with two forks, transfer the meat back to the pot.
- 11
Serve birria with warm tortillas, cilantro, hot salsa, lime juice. Serve as tacos or in a bowl as a stew.